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Cherry liqueur and vanilla ice cream mingle with a hint of absinthe in this boozy shake from Péché in Austin, Texas.
½ cup vanilla ice cream
1 ½ oz. Luxardo Morlacco cherry liqueur (substitute Bols cherry brandy in a pinch)
¼ oz. absinthe (Pate uses Kübler)
Tools: blender
Glass: milkshake or 16-oz. pint
Combine all ingredients and blend until smooth.
Rob Pate, Péché, Austin, TX
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